Cobb Pizza (or Shit on Bread)

It's no secret that I call pizza without red sauce, shit on bread.  So this would fall into the category of good shit on bread.

It lacked a little flavor, but I think that was with the substitutions I made.  Kroger didn't have arugula when we went to the store on Sunday, and neither of us felt like hitting the store on Thursday to go see if a ship had come in with it. So we used the spinach we had.

After this recipe, I asked D if we could use better (more expensive) feta.  He had bought some before and when we went back to Kroger brand, it was kind of tasteless.  He agreed.

So anyway, we both liked this, and think if made properly, it will be excellent shit on bread.

Cobb Pizza

Photo by ALB

Yield: Serves 4 (serving size: 2 slices)

Ingredients
10 ounce refrigerated fresh whole-wheat pizza dough (used Pillsbury Classic)
1/4 cup plain 2% reduced-fat Greek yogurt (used 0%)
2 tablespoons low-fat buttermilk
2 tablespoons canola mayonnaise (used RF Hellman's)
1/2 cup halved cherry tomatoes (used grape tomatoes)
1/4 cup vertically sliced red onion
3 ounces skinless, boneless rotisserie chicken breast, shredded (about 3/4 cup)
1 1/2 ounces part-skim mozzarella cheese, shredded (about 1/3 cup)
1/2 cup packed arugula (used spinach, but next time will use arugula)
1 teaspoon extra-virgin olive oil
1 ounce blue cheese, crumbled (about 1/4 cup) (used blue cheese on half and feta on the other half)
2 bacon slices, cooked and crumbled
1 medium-size ripe avocado, chopped
1/4 teaspoon black pepper

Preparation
Preheat oven to 500°F. Place a pizza stone or heavy baking sheet in oven (keep pan in oven as it preheats).

Place dough in a microwave-safe bowl; microwave at HIGH 30 seconds or until room temperature. Roll dough into a 14- x 10-inch rectangle on a large piece of lightly floured parchment paper; pierce dough liberally with a fork. Carefully place parchment paper and dough on preheated pizza stone or baking sheet; bake at 500°F for 5 minutes or until crust is lightly browned.

Combine yogurt, buttermilk, and mayonnaise in a bowl; spread over crust, leaving a 1-inch border. Top evenly with tomatoes, onion, chicken, and mozzarella; bake at 500°F for 5 minutes. Place arugula and oil in a bowl; toss to coat. Sprinkle arugula mixture, blue cheese, bacon, avocado, and pepper over pizza. Cut into 8 slices.

Nutritional Information
Calories: 394; Fat: 21.2g; Satfat: 4.6g; Monofat: 9.8g; Polyfat: 3g; Protein: 19g; Carbohydrate: 36g; Fiber: 5g; Cholesterol: 39mg; Iron: 1mg; Sodium: 658mg; Calcium: 147mg; Sugars: 2g; Est. added sugars: 0 g

Cooking Light, July 2017

12 Smart Points (my additions/subtractions at 4 servings)

Rosemary Cheddar Irish Soda Bread

It was close to St. Paddy's Day, and like everyone else, I started looking around for a Corned Beef Recipe.  On Pinterest, of course, I fell down a rabbit hole, and ended up finding this recipe.  I really thought it was from Williams-Sonoma, but apparently it was not.

Anyway, this was really easy.  Also 2 TBSP of rosemary is a lot (I only got 1 TBSP out of all that I cut off our bush).  I used my Kitchen Aid Mixer to do everything (except beat an egg with buttermilk), so it came together quickly.

We will have again, since D said, "It's the best bread you've made, yet."

Rosemary Cheddar Irish Soda Bread

Photo by ALB

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8 people
Author: foodnessgracious

Ingredients
2 cups all purpose flour
1/2 teaspoon baking soda
3/4 teaspoon cream of tartar
1/2 teaspoon kosher salt
1/4 teaspoon cracked black pepper
2 tablespoons fresh chopped rosemary
2 cups grated sharp cheddar
1 cups buttermilk
1 whole large egg

Instructions
Heat the oven to 425 degrees F. Lightly flour a non stick baking tray or spray with a non stick spray.

In a large bowl, whisk together the flour, baking soda, cream of tartar, salt, pepper, rosemary and cheese. (I used the whisk attachment on the KitchenAid. Probably speed 3-4)

Add the egg to the buttermilk and beat until mixed. (I did this with a manual whisk)

Add the buttermilk mixture to the flour and lightly mix through until it becomes sticky and a ball forms. (used the dough hook on the Kitchen Aid.  Probably speed 3-4)

Dump the dough out onto a flour dusted work surface and roughly knead the dough into an ball shape.  (keep kneading in the Kitchen Aid, making sure to scrape the sides and bottom to incorporate everything...about 3-4 minutes at that).It may be on the wet side so have some extra flour on hand for dusting. (throw flour on a counter, dump the dough on the counter and shape into a ball).

Place the dough onto your prepared baking tray. Take a sharp serrated knife and cut an X on top of the soda bread.

Photo by ALB

Season the top with some more salt and pepper and bake in the oven for 25 minutes (25, and a toothpick was messy...30 and the toothpick was clean) and the top is golden brown.

Let cool for 20 minutes before slicing and serving with butter (or beer cheese soup).

Photo by ALB

8 Smart Points (my additions/subtractions at 8 servings)

Spice-Crusted Pork Chops with Buttermilk Carrot Slaw

D and I decided to have this recipe.  However we were a little shocked by the price of thick-cut pork chops, so we only bought 2. D had to work, so I prepped the chops. I told him I didn't cut down the spice for 2 chops but used up all the paste.  He said that is typical for a Weber recipe.

For the slaw, since neither of us are huge carrot fans, we used bagged coleslaw, and mixed with the rest of the ingredients.

The results were flavorful and good.  We will definitely have again.

Spice-Crusted Pork Chops with Buttermilk Carrot Slaw

Photo by ALB

Adapted the recipe by Jamie Purviance
With my modifications, there were 4 servings of slaw, and 2 servings of chops.

INGREDIENTS
PASTE
2¼ teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon smoked paprika
1 teaspoon onion powder
½ teaspoon chipotle or ancho chile powder (used Chipotle)
½ teaspoon dried Mexican oregano leaves, crumbled (used regular oregano)
¼ teaspoon ground cayenne pepper
¼ teaspoon garlic powder
2 tablespoons vegetable oil
1 tablespoon red wine vinegar
6 center-cut pork rib chops, each about 8 ounces and 1 inch thick, trimmed of excess fat (used 2)
SLAW
¼ cup buttermilk
¼ cup sour cream
2 tablespoons red wine vinegar
1 teaspoon whole-grain or stone-ground mustard
⅓ cup vegetable oil (did not use)
5 large carrots, about 1¼ pounds total, peeled and grated using the large holes of a box grater (used bagged coleslaw)
1 shallot, about 1 ounce, very thinly sliced
2 tablespoons finely chopped fresh basil, Italian parsley, or cilantro leaves, or a combination (used cilantro)
Kosher salt

INSTRUCTIONS
1 In a small bowl mix the salt, pepper, paprika, onion powder, chile powder, oregano, cayenne, and garlic powder. Set aside 1 teaspoon of the spices for the slaw. Add the oil and vinegar to the bowl and stir to combine.

2 Spread the paste on both sides of each pork chop. Cover and refrigerate for 2 to 6 hours. Allow the chops to stand at room temperature for 15 to 30 minutes before grilling.

3 Meanwhile, make the slaw. In a large bowl combine the buttermilk, sour cream, vinegar, mustard, and the reserved 1 teaspoon spices. Slowly whisk in the vegetable oil until emulsified. Add the carrots, shallot, and fresh herbs. Toss well and season with salt. (You can make the slaw up to 4 hours ahead; cover tightly and refrigerate. Bring to room temperature and toss before serving.)

4 Prepare the grill for direct cooking over medium heat (350° to 450°F).

5 Grill the pork chops over direct medium heat, with the lid closed, until still slightly pink in the center, 8 to 10 minutes, turning once. Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the slaw.

CHORIZO AND JALAPEÑO BREAKFAST PIZZA

Homesick Texan returned to the blogging world and it made me happy.

She posted this recipe, and I wondered how soon I could have it. When I figured out the calories, I went, "Not very soon."  Then I decided that if I made it after I ran, I could do it (and follow a good diet for the rest of the day).

Well I got the run done, and made the pizza and then the rest of the day didn't go as planned and I didn't eat so well. But hell, I made this pizza and it was wonderful!

There were a few things I changed.  First who makes biscuits without buttermilk?  I don't (I learned to make biscuits from Alton Brown and Martha Stewart).  It also probably had something to do with there was buttermilk in the fridge, and there is rarely every a dairy liquid in the fridge so that's what I was going to use.  Second, even after 23 years in GA, and D working in the restaurant industry,  I don't own a cast iron skillet.  So I used a cake pan.  We discussed using a pie plate, a springform pan and the cake pan. I'm not sure why I decided on the cake pan, but I did.

I would make again. D would probably make it too.

CHORIZO AND JALAPEÑO BREAKFAST PIZZA

Yield: 4 (caloric) servings
From Lisa Fain, Homesick Texan

Photo by ALB

Ingredients for the crust:
1 cup all-purpose flour
1/2 tablespoon baking powder
1/2 teaspoon kosher salt
4 tablespoons cold butter
6 tablespoons half and half or whole milk (use ff buttermilk)

Ingredients for the pizza:
2 ounces Mexican chorizo, removed from its casing (used 2.667 oz (1 of 6 links in the 16oz package)
4 large eggs
2 tablespoons half and half or whole milk (used ff half and half)
2 tablespoons unsalted butter
Pinch kosher salt
1 jalapeño, seeded, stemmed, and diced
1/4 small red onion, finely diced
1 cup (4 ounces) shredded Monterey Jack cheese
Cilantro leaves, for garnishing
Pico de gallo, for serving
Avocado slices, for serving
Crumbled Cotija or feta cheese, for serving (didn't use)

Instructions:
Heat the oven to 425°F and lightly grease a 9-inch round griddle, skillet, or baking sheet.

To make the crust, whisk together the flour, baking powder, and salt. Cut the cold butter into cubes and then add to the flour. Working quickly with your hands or a pastry cutter, work the butter into the dough until the dough is crumbly. Pour in the half and half and stir until everything has come together and a shaggy dough is formed.

Pat the dough out evenly into the griddle or skillet. (If using a skillet (or a cake pan), don’t work the dough up the sides—leave it just on the bottom). If using a baking sheet, pat out a 9-inch circle. Poke the dough with a fork about 4 or 5 times, and place the dough into the oven. Cook it uncovered for 5 minutes then remove from the oven.

Meanwhile, heat a large skillet to medium-low heat. Add the chorizo and while occasionally stirring, cook for 5 minutes or until it changes from a bright red to a more brownish red. Leaving on the skillet, remove the chorizo with a slotted spoon and place it in a bowl. (It’s okay if there is some chorizo grease in the skillet, as this adds flavor. If there is an excess of grease, however, feel free to drain and discard it.)

Add to the skillet the butter. Whisk together the eggs, half and half, salt, and pepper. When the butter has melted, pour in the eggs. Let them sit for 1 minute then add the chorizo back into the skillet and gently stir until they are loosely set. Taste the eggs with the chorizo and add a pinch of salt if you think it needs it, though I find that usually the chorizo adds enough flavor and salt isn’t necessary (I didn't add salt, since I had already added to the eggs).

Turn off the heat and then spoon the eggs out of the skillet and spread evenly onto the partially baked pizza crust.

Top the eggs evenly with the cheese, then top the cheese evenly with the onions and jalapeños. Return the pizza to the oven and cook uncovered for 8 to 10 more minutes or until the cheese is melted and the crust is lightly browned.

Remove the pizza from the oven and sprinkle fresh cilantro leaves over the baked pizza. If you like, serve each slice topped with pico de gallo, avocado slices, and/or crumbled Cotija cheese.

Nutritional Information (from My Fitness Pal)
Calories: 583; Total Fat: 42 g; Saturated Fat: 22 g; Monounsaturated Fat: 10 g; Polyunsaturated Fat: 3 g; Trans Fat: 0 g; Cholesterol: 296 mg; Sodium: 1752 mg; Potassium: 397 mg; Total Carbohydrate: 32 g; Dietary Fiber: 5 g; Sugars: 3 g; Protein: 21 g

Panko-Crusted Chicken with Roasted Corn Hash and Buttermilk Dressing

So I wasn't really impressed with the chicken part of this but I liked the hash. The chicken was just bland.  D thought so as well.  I would definitely have the side again. Probably the chicken if it was easy.

Panko-Crusted Chicken with Roasted Corn Hash and Buttermilk Dressing

Chicken breast halves have ballooned beyond reasonable portion size, so just use 2 (8-ouncers), and cut each in half lengthwise to form 4 uniform cutlets. Bread all of your cutlets and get them in the pan in rapid succession so that they soak up fairly equal amounts of bacon flavor.

Yield: Serves 4 (serving size: 3/4 cup corn mixture, 1 chicken cutlet, and 1 tablespoon dressing)
Hands-on:20 Minutes
Total:50 Minutes

Ingredients
1 1/4 cups low-fat buttermilk, divided
1/2 teaspoon paprika, divided

1/2 teaspoon ground red pepper, divided
2 (8-ounce) skinless, boneless chicken breast halves, each cut in half lengthwise
4 ears yellow corn with husks
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon fresh lemon juice
1 cup panko (Japanese breadcrumbs)
3/8 teaspoon kosher salt, divided
3 center-cut bacon slices, chopped
1 tablespoon olive oil
3 thinly sliced green onions
2 bottled roasted red bell peppers, chopped (about 4 ounces)
1 tablespoon bottled roasted red bell pepper liquid

Preparation
1. Preheat oven to 400°.

2. Combine 1 cup buttermilk, 1/4 teaspoon paprika, and 1/4 teaspoon ground red pepper in a large zip-top plastic bag. Add chicken; seal bag, and marinate in refrigerator 30 minutes, turning bag occasionally.

3. Place corn directly on oven rack. Bake at 400° for 30 minutes. Cool slightly; remove husks and silks. Cut kernels from ears of corn, and place in a large bowl; discard corn cobs.

4. Combine remaining 1/4 cup buttermilk, parsley, and lemon juice in a bowl.

5. Combine remaining 1/4 teaspoon paprika, remaining 1/4 teaspoon ground red pepper, and panko in a shallow dish. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Dredge chicken in panko mixture.

6. Place bacon in a large nonstick skillet over medium heat; cook 8 minutes or until crisp. Remove bacon from pan with a slotted spoon; set aside. Add oil to drippings in pan. Add chicken; cook 4 minutes on each side or until golden brown and done.

7. Combine remaining 1/8 teaspoon salt, corn, bacon, green onions, roasted red peppers, and red pepper liquid in a large bowl. Divide corn mixture evenly among 4 plates; top each with 1 chicken cutlet. Drizzle with buttermilk dressing.

Nutritional Information
Calories: 375; Fat: 11.8g; Saturated fat: 3.4g; Monounsaturated fat: 4.2g; Polyunsaturated fat: 2.5g; Protein: 33.7g; Carbohydrate: 35.2g; Fiber: 3g; Cholesterol: 87mg; Iron: 1.3mg; Sodium: 558mg; Calcium: 18mg

Cooking Light JULY 2013

Walnut and Rosemary Oven-Fried Chicken

So this came across my email.  I have a 2 year old rosemary plant and we don't eat a lot of rosemary, but both like it.  Maybe because I don't care for fried chicken, I never thought about this dish.  However, oven-fried chicken and fried chicken have nothing in common to me, so we decided to have it.

It was good. Once again no semblance of Fried Chicken (to me).  I would definitely have again.

But why can't chicken companies pack chicken in 4 packs?

We had with Rosemary/Parm Scones and Grilled Zucchini.

Walnut and Rosemary Oven-Fried Chicken 

Get the crispy taste of fried chicken for less than 300 calories. Add kid appeal to this dish with a honey-mustard dipping sauce.

Yield: 4 servings (serving size: 1 cutlet)
Total: 30 Minutes

Ingredients 
1/4 cup low-fat buttermilk

2 tablespoons Dijon mustard
4 (6-ounce) chicken cutlets
1/3 cup panko (Japanese breadcrumbs)
1/3 cup finely chopped walnuts
2 tablespoons grated fresh Parmigiano-Reggiano cheese
3/4 teaspoon minced fresh rosemary
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Cooking spray
 Rosemary leaves (optional)

Preparation 
1. Preheat oven to 425°.

2. Combine buttermilk and mustard in a shallow dish, stirring with a whisk. Add chicken to buttermilk mixture, turning to coat.

3. Heat a small skillet over medium-high heat. Add panko to pan; cook 3 minutes or until golden, stirring frequently. Combine panko, nuts, and next 4 ingredients (through pepper) in a shallow dish. Remove chicken from buttermilk mixture; discard buttermilk mixture. Dredge chicken in panko mixture.

4. Arrange a wire rack on a large baking sheet; coat rack with cooking spray. Arrange chicken on rack; coat chicken with cooking spray. Bake at 425° for 13 minutes or until chicken is done. Garnish with rosemary leaves, if desired.

Nutritional Information 
Calories: 287; Fat: 9.4g; Saturated fat: 1.6g; Monounsaturated fat: 1.6g; Polyunsaturated fat: 5.1g; Protein: 42.7g; Carbohydrate: 6g; Fiber: 0.9g; Cholesterol: 101mg; Iron: 1.6mg; Sodium: 379mg; Calcium: 66mg

Cooking Light JUNE 2010

Sweet Potato Biscuits with Chorizo Cream Gravy

My friend A had received sweet potatoes from a friend with a farm. Her husband isn't a huge fan so she gave me some potatoes. I had been eying this recipe from Homesick Texan for some time.

Well we now had the sweet potatoes, the chorizo and milk, so D and I made this.

The biscuits aren't sweet, but good. The gravy is good. D said this was restaurant worthy. I haven't run the NI yet. Not sure I want to know.

Will have again.

Sweet Potato Biscuits with Chorizo Cream Gravy

Photo by ALB

Sweet potato biscuit ingredients:
1 sweet potato (about 1/2 pound)
2 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon granulated sugar
1/4 teaspoon chipotle powder
8 tablespoons (1 stick) of cold butter, sliced
1/2 cup buttermilk or half-and-half (probably used 3/4C after everything was said and done)

Chorizo cream gravy ingredients:
1 tablespoon vegetable oil
1/4 pound Mexican chorizo, crumbled
2 tablespoons of flour

1 1/2 cups of milk
 (used 2%)
1 tablespoon chopped cilantro
Salt black pepper and chipotle powder to taste.

Method:
Preheat the oven to 400 degrees. Poke holes in the sweet potato with a fork and place on a foil-lined sheet. Place in the oven and cook until tender, about 1 hour. (used the microwave)

Leaving the oven on, remove the sweet potato and slice in half, lengthwise. Scoop out 1/2 cup of flesh, reserving the rest for another use.

Mix together the flour, baking powder, salt, sugar and chipotle powder. Cut the stick of butter into pieces, and work into the flour mixture with your hands or a pastry blender until it resembles pea-sized crumbs. Stir in the 1/2 cup of cooked sweet potato and the buttermilk, mixing until a bit loose and sticky.

Pour dough out on a floured surface, and knead for a minute. The dough will be smooth but a bit wetter than a regular biscuit dough, so you can sprinkle more flour on the surface if you find it’s sticking too much. Take the dough into a ball, and hit it with a rolling pin, turning it and folding it in half every few whacks. Do this for a couple of minutes. Roll out dough until it’s a quarter of an inch thick and then fold it in half.

Using a round cutter (can use a glass or a cup if don’t have a biscuit cutter) cut out your biscuits from folded dough. Place on a greased baking sheet or in a cast-iron skillet close together (so they rise up not out) and bake for 15 minutes or until the tops are golden brown.

While the biscuits are baking, make the chorizo gravy. Warm the oil in a skillet on medium heat, and cook the chorizo until browned. With a slotted spatula, remove chorizo from the skillet and place on a plate. Drain the oil from the pan reserving 2 tablespoons in the skillet.

Combine the oil in the pan with the flour in a hot skillet and while continuously stirring cook on medium low for a couple of minutes until a roux is formed. Add milk slowly to skillet and mix with the roux using either a whisk or wooden spoon (be sure and press out any lumps). Turn heat to low and continue stirring until mixture is thickened, a couple more minutes. 


Stir in the chorizo and cilantro, and add salt, black pepper and chipotle powder to taste. If gravy is too thick for your taste, you can thin it by adding either more milk or water a tablespoon at a time.

To assemble the biscuits and gravy, slice each biscuit in half and drizzle with gravy.

Yield: 4-6 servings

Nutritional Information (built in SparkPeople)- 4 Servings
Calories: 678.3; Total Fat: 36.4 g; Saturated Fat: 19.9 g; Polyunsaturated Fat 2.2 g; Monounsaturated Fat: 11.7 g; Cholesterol: 93.6 mg; Sodium: 1,807.5 mg; Potassium: 282.0 mg; Total Carbohydrate: 68.5 g; Dietary Fiber: 2.6 g; Sugars: 6.7 g; Protein: 18.9 g

Buttermilk Biscuits

So D got a ton of breakfast sausage from work, so what would go better than biscuits and gravy.  I was going to make Alton Brown's Biscuits, but at the last minute I thought about my Martha Stewart's Cookbook in my stash of cookbooks.  Opened it up and sure enough I had all the ingredients (well I had half the amount of the ingredients).  The biscuits were light and flaky and buttery.  I like these better over Alton's.


Buttermilk Biscuits

Recipe cut in half an adapted from Martha Stewart’s Baking Handbook.

Photo by ALB

Ingredients
2 cups flour

1/2 TBSP + 1/2 t baking powder
1/2 t baking soda
1/2 t salt
1/2 t sugar
1 stick butter, unsalted and cold
1C buttermilk

Preparation
Preheat the oven to 375*

Place the flour, baking powder, baking soda, salt and sugar in a a bowl and whisk.. Take the cold butter from the fridge and cut into small pieces, taking care not to let the butter get warm. Add the butter to the mixture and blend with a pastry cutter (or your hands) just until the flour starts to look coarse. You should still have large pieces of unincorporated butter.  Pour in the buttermilk. Stir gently, just until combined. Do not over mix. Turn the dough out onto a lightly floured surface and pat into a circle, about 1-inch thick. Use a biscuit cutter (2.5 inch cutter) to cut the biscuits. Place on a baking sheet and brush with extra buttermilk. Bake for 18-20 minutes, slather with more butter and enjoy. I got 9 because I used a smaller cutter.

Nutritional Info based on the 9 biscuits I got...
Calories: 203.8; Total Fat 10.7 g; Cholesterol 28.7 mg; Sodium 338.0 mg; Total Carbs 23.0 g;  Fiber 0.8 g; Protein 3.9 g

Orzo Salad with Spicy Buttermilk Dressing

So D made this.  Of course he added 12 oz of chicken (sauteed with Southwest Seasoning).  It was really good.  He thought it needed something.  Would have again.

Orzo Salad with Spicy Buttermilk Dressing

YIELD: 4 servings (serving size: 1 3/4 cups orzo mixture, 2 avocado wedges, 3/4 teaspoon cilantro, and 3/4 teaspoon parsley)
HANDS-ON:30 MINUTES
TOTAL:30 MINUTES

COURSE: Main Dishes, Salads

Ingredients

1 cup uncooked orzo
1 cup frozen whole-kernel corn, thawed and drained
12 cherry tomatoes, quartered
3 green onions, sliced
1 (15-ounce) can black beans, rinsed and drained
1/4 cup low-fat buttermilk
3 tablespoons chopped fresh cilantro, divided
3 tablespoons fresh lime juice
2 tablespoons light sour cream
2 tablespoons canola mayonnaise (used light mayo)
1 teaspoon chili powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon ground red pepper
2 garlic cloves, crushed
1 peeled avocado, cut into 8 wedges
1 tablespoon chopped fresh parsley
Added 12 oz chicken, sauteed with Southwest seasoning.

Preparation

1. Cook orzo according to package directions, omitting salt and fat. Drain and rinse; drain well. Place orzo, corn, and next 3 ingredients (through beans) in a large bowl; toss.
2. Combine buttermilk, 2 tablespoons cilantro, and next 8 ingredients (through garlic) in a small bowl, stirring well with a whisk. Drizzle over orzo mixture; toss. Top with avocado; garnish with remaining cilantro and parsley.

Nutritional Information (without chicken)
Calories: 424; Fat: 15.3g (Saturated fat: 2.3g;Monounsaturated fat: 8.4g; Polyunsaturated fat: 2.7g); Protein: 12.7g; Carbohydrate: 63.8g; Fiber: 10.1g; Cholesterol: 6mg; Iron: 1.8mg; Sodium: 607mg; Calcium: 80mg

Cooking Light MAY 2011

Green Onion Pancakes with Tomato-Avocado Salsa

So I found this recipe and it was pretty easy.  However the salsa was a little off.  First, no cilantro, but oregano.  Then no lime juice.  It tasted more Greek than Mexican/South American.

Next time we think we will change those things and add cheddar in place of the provolone (which we used Italian Blend anyway.)  Still we would have again. We made 9 pancakes and each had 2.

We had with spicy honey chicken thighs.

Green Onion Pancakes with Tomato-Avocado Salsa


Serve these fluffy pancakes and their lively salsa as a first course or as a side dish. The provolone cheese brings out the flavor of the green onions.

YIELD: 12 servings (serving size: 1 pancake and 3 tablespoons salsa)
COURSE: Appetizers, Hors d'Oeuvres, Side Dishes/Vegetables

Ingredients

Salsa:

1 2/3 cups chopped seeded plum tomato
1/2 cup finely chopped red onion
1/2 cup chopped peeled avocado
2 tablespoons finely chopped seeded jalapeño pepper
2 tablespoons red wine vinegar
1 teaspoon minced fresh oregano
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Dash of sugar

Pancakes:

1 1/2 cups all-purpose flour
2 teaspoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 1/2 cups low-fat buttermilk
1 large egg, beaten
1 cup chopped green onions
6 tablespoons (1 1/2 ounces) shredded sharp provolone
Cooking spray

Preparation

To prepare salsa, combine first 9 ingredients in a bowl. Cover and chill.

To prepare pancakes, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through black pepper) in a large bowl; make a well in center of mixture. Combine buttermilk and egg in a bowl; add to flour mixture. Stir just until moist. Let stand 10 minutes. Fold in green onions and provolone cheese.

Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked (about 3 minutes). Serve salsa over warm pancakes.

Nutritional Information (for 12 pancakes)

Calories: 128; Fat: 3.2g (Saturated fat: 1.1g; Monounsaturated fat: 0.9g; Polyunsaturated fat: 0.3g); Protein: 4.8g; Carbohydrate: 20.5g; Fiber: 2g; Cholesterol: 23mg; Iron: 1.2mg; Sodium: 352mg; Calcium: 99mg

Cooking Light APRIL 2003

Rosemary, Parmesan, and Black Pepper Scones

I found this recipe on a few blogs.  They all had different amounts, so I just made my own.

Rosemary, Parmesan, and Black Pepper Scones

Photo by ALB

Ingredients
2 cups all-purpose flour

1 TBSP baking powder
1/2 tsp salt
6 tbsp cold butter, cut into cubes
1/2 cup grated parmesan
1/2 tsp black pepper, ground
3 sprigs rosemary, minced
3/4 C buttermilk

Preheat oven to 350 degrees.

In a bowl combine your flour, baking powder, and salt.  Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Toss in the parmesan, black pepper, and rosemary and mix thoroughly with your fingers. Add buttermilk, mixing everything with your fingers until you have a big mass.

Drop dough by 2 level tablespoonfuls 1 inch apart onto a baking sheet coated with cooking spray.  (I got 16 scones).

Put your scones on a baking sheet sprayed with Pam and put into the oven for 18-20 minutes (I did 20) or until the edges turn golden brown. Remove from oven and eat.

Nutritional Information (from Sparkpeople Builder)

Servings: 16
Calories: 110.9 ; Total Fat: 5.3 g; Cholesterol: 13.7 mg; Sodium: 249.5 mg; Total Carbs: 12.9 g; Dietary Fiber: 0.5 g ; Protein: 3.0 g

Chipotle Mashed Potatoes

This was good and spicy. We had with Bottle O' Beer Chicken Thighs. Would have again.

D made these the way he makes mashed potatoes. He didn't return the potatoes to the sauce pan.

Chipotle Mashed Potatoes

Pre 10 min
Cook 25 min
Serves 4
From Weight Watchers Mag Jan/Feb 2008

1 lb red potatoes, scrubbed and cut into 2-inch chunks
1/2 c. low fat buttermilk
1/2 tsp. chopped canned chipotles en adobo (can more or less depending on how spicy you like it)
1/2 tsp. kosher salt
1/4 tsp. black pepper

1. Bring to a boil in a large saucepan the potatoes and enough cold salted water to cover. Reduce the heat and simmer until the potatoes are tender, about 10 minutes. Drain well in a colander.
2. Combine the buttermilk, chipotle, salt, and pepper. Stir until blended. Set aside.
3. Return the potatoes to the saucepan. Cook over low heat, stirring constantly until all the liquid has evaporated. Remove the saucepan from the heat. Mash until blended while pouring in the buttermilk.

serving size 2/3 cup
98 cal
0 G fat
3 G fiber

Avocado-Buttermilk Soup with Crab Salad

We tried this because we have leftover buttermilk.

D made this. He said it is very easy.

The soup was very rich, and silky. I really liked it. He liked the crab salad a bit more than I did, but I think it was because I thought it would be more like a pico de gallo and it wasn't (I have concluded the picture is what made me think this). I was expecting a lime taste and not an orange taste. It was good, but by the time I got over the taste expectation it was gone.

(This would explain why I thought it needed lime juice and cilantro and perhaps a tomato though).

We used canned crab, because I'm cheap.

Would have again.

Avocado-Buttermilk Soup with Crab Salad

Simple orange-infused crabmeat floats atop a rich, creamy soup. If the soup seems a little too thick, add 1 to 2 tablespoons more buttermilk.

Yield: 4 servings

3/4 cup fat-free buttermilk
1/2 cup chopped fresh tomatillos
1/2 cup fat-free, less-sodium chicken broth
3/8 teaspoon salt
2 ripe peeled avocados, pitted
1 serrano pepper, seeded
1 small garlic clove
2 tablespoons minced red bell pepper
1 tablespoon chopped fresh chives
1 teaspoon fresh lemon juice
1/2 teaspoon grated orange rind
8 ounces lump crabmeat, drained and shell pieces removed

1. Place first 7 ingredients in a blender; process until smooth.

2. Combine bell pepper and remaining ingredients; toss gently to combine. Spoon about 3/4 cup soup into each of 4 bowls; top each serving with about 1/3 cup crabmeat mixture.

Wine note: The fresh and healthful ingredients of Avocado-Buttermilk Soup with Crab Salad scream California--or, specifically, California chardonnay. The full body and supple texture of a well-balanced wine like Bogle Chardonnay, California 2008 ($11), permit it to partner with the creamy soup and sweet shellfish, while the wine's tart apple flavors and lively finish cleanse the palate for the next delicious bite. --Jeffery Lindenmuth

CALORIES 252 ; FAT 16.3g (sat 2.6g,mono 9.8g,poly 2.3g); CHOLESTEROL 44mg; CALCIUM 107mg; CARBOHYDRATE 12.4g; SODIUM 540mg; PROTEIN 16.9g; FIBER 5.7g; IRON 1.5mg

Cooking Light, AUGUST 2010

Irish Cream Cake

I want to say this is the best cake ever. It was delicious. It was moist. It was terrific. But it wasn't my favorite. I'm still in love with Rudolph's Cake and with the Best Carrot Cake, better than this. However, like I said, this was a good cake. The baking of the actual cake was easy. I had never whipped eggs, and then folded them in, so that was the hardest part...ok maybe separating the eggs was since I had to use 7 eggs, to get 5.

I used more Bailey's than it called for. I know that is shocking. Also, it really did soak through the cake. The butterscotch didn't seem at all sweet. D said the taste of it picked up on the 2nd day.

Cream cheese frosting...well how can that be bad.

Overall, had I never had Best Carrot Cake, I'd be all over this. And if you notice, my frosting skills have gotten better. That's because I bought an offset spatula.

Irish Cream Cake

Photo by ALB

Yield: Makes 12 servings

Ingredients
1/2 cup butter, softened
1/2 cup shortening
2 cups DOMINO Granulated Sugar
5 large eggs, separated
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1/2 cup Irish cream liqueur
Butterscotch Filling (below)
Cream Cheese Frosting (below)
3/4 cup chopped pecans, toasted
14 pecan halves, toasted (didn't use)
Preparation
Preheat oven to 350°. Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add granulated sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add vanilla extract, beating until blended.
Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.
Beat egg whites until stiff peaks form; fold into batter. Pour batter into 3 greased and floured 9-inch round cakepans.
Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks. Brush cake layers evenly with liqueur. Spread half of Butterscotch Filling between each cake layer; spread Cream Cheese Frosting on top and sides of cake (just sprinkle them on top). Gently press chopped pecans onto sides of cake; arrange pecan halves on top (didn't do).

Southern Living, JANUARY 2003

Butterscotch Filling

Yield: Makes 2 cups

1/2 cup firmly packed DOMINO Brown Sugar
2 tablespoons butter
1 cup milk, divided
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 large eggs, lightly beaten
1/4 cup chopped pecans, toasted
1/2 teaspoon vanilla extract
Stir together brown sugar and butter in a heavy saucepan over low heat, stirring constantly, until sugar melts and mixture is blended. Stir in 1/2 cup milk until blended.
Whisk together remaining milk, flour, and salt; stir into brown sugar mixture, and cook, whisking constantly, over medium heat 5 minutes or until thickened. Gradually add eggs, and cook, whisking constantly, 2 minutes. Remove from heat, and let cool. Stir in pecans and vanilla.
Southern Living, JANUARY 2003

Cream Cheese Frosting

Yield: Makes 3 cups

1 (8-ounce) package PHILADELPHIA Cream Cheese, softened
1/2 cup butter, softened
1 tablespoon vanilla extract
1 (16-ounce) package DOMINO 10-X Confectioners Sugar, unsifted
Beat first 3 ingredients with an electric mixer until creamy. Add confectioners sugar, beating at low speed until blended. Beat at high speed until smooth.
Southern Living, JANUARY 2003

Chocolate Cupcakes with Peanut Butter Icing

So Hope posted these, which reminded me I have the Barefoot Contessa's Cookbook that has this recipe in it. I never made it.

I then realized my friend is turning 40, and here was an excuse to make them, even though he doesn't eat sweets.

Very easy. I don't like cake, but the batter was delicious. I do like icing, and this one was good. D thought they were good. The cupcake wasn't overpowering and there was enough sweetness in the frosting.

Chocolate Cupcakes with Peanut Butter Icing

Photo by ALB

2006, Barefoot Contessa at Home, All Rights Reserved

Serves: 14 to 15 cupcakes.

Ingredients
•12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
•2/3 cup granulated sugar
•2/3 cup light brown sugar, packed
•2 extra-large eggs, at room temperature
•2 teaspoons pure vanilla extract
•1 cup buttermilk, shaken, at room temperature
•1/2 cup sour cream, at room temperature
•2 tablespoons brewed coffee
•1 3/4 cups all-purpose flour
•1 cup good cocoa powder
•1 1/2 teaspoons baking soda
•1/2 teaspoon kosher salt
•Kathleen's Peanut Butter Icing, recipe follows
•Chopped salted peanuts, to decorate, optional

Directions
Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.

Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.

Kathleen's Peanut Butter Icing:


•1 cup confectioners' sugar
•1 cup creamy peanut butter
•5 tablespoons unsalted butter, at room temperature
•3/4 teaspoon pure vanilla extract
•1/4 teaspoon kosher salt
•1/3 cup heavy cream
Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Buttermilk Biscuits

I got this recipe from Elizabeth. The notes within the recipe are hers, not mine. OMG! These are evil. I already have eaten 2!
Thank God I didn't have sausage gravy to go with!

They are really easy to make. I got 10 out of the dough.

Buttermilk Biscuits
by Alton Brown, makes 10-12 if you use a 2 inch cutter

2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter
2 tablespoons shortening
1 cup buttermilk, chilled

Preheat oven to 450 degrees.In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (Alton says: the faster the better, you don't want the fats to melt. I say: use a pastry cutter if you want, and make sure the bowl is cold, too.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.

Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass won't be as tall, but they'll still be biscuits, so whatever. I actually reworked my scrap scraps twice and got a single, fairly flat biscuit out of the last pass.)Bake until biscuits are tall and light gold on top, 15 to 20 minutes. Best served hot, but reheat ok in a toaster oven.

Chicken Breasts with Tarragon and Tomato

I got this recipe from my aunt. I don't know where she got it from. D and I forgot the marinating part. Good, but the left overs were much better. Next time we'll marinate.

My aunt, uncle and cousins refer to this as "Barf Chicken", because of the look when it is done. Don't be put off. it is really good. We had with spaghetti.

Chicken Breasts with Tarragon and Tomato

Photo by ALB

4 Chicken breast halves, skinless and boneless (1 lb.)
1/2 C of Buttermilk
1 TBSP fresh lime or lemon juice
1 TBSP fresh tarragon leaves, or 1 tsp. dried tarragon
1 TBSP unsalted Butter
1/4 tsp Salt
2 tomatoes, peeled, seeded and finely chopped
1 Shallot, finely chopped
finely ground black pepper
1/2 C light cream

In a wide shallow bowl, combine the buttermilk, lime or lemon juice, and half the tarragon. Marinate the chicken in this mixture for 2 hours or overnight. Remove the chicken from the marinade, gently wiping off as much liquid as possible with your fingers

In a heavy-bottomed skillet, heat the butter over medium heat. Cook the chicken breasts on one side for 5 minutes. Turn the pieces over, sprinkle them with the salt and cook for 5 minutes more. Remove them from the pan and keep them warm.

In the same skillet, cook the tomatoes, shallot, pepper and the remaining tarragon over medium heat until the tomato liquid evaporates, about 3 minutes. Stir in the cream, reduce the heat to low, and simmer for one minute, stirring. Arrange the breasts on a serving platter and pour the sauce over them before serving.

Serves 4.
Calories 227
Fat 10g
Protein 27g
Sodium 214 mg

Best Carrot Cake

I made this. It was pretty easy to make. The batter was a bit overly sweet and I wasn't sure about it. The result...I thought it was pretty good. Dad thought it was really good as did Bro. D said it was the best he ever had. 2 days later it is still as moist as it was the first.

I actually hand grated the carrots. I didn't like the thickness of the shredded carrots in the store. And I still can't frost a cake all pretty.

Best Carrot Cake

Photo by ALB

Ingredients
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrot
1 (8-ounce) can crushed pineapple, drained
1 (3 1/2-ounce) can flaked coconut (I measured from a bag of sweetened flaked...couldn't find a can)
1 cup chopped pecans or walnuts (used walnuts)
Buttermilk Glaze (Below)
Cream Cheese Frosting (below)


Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside.
Stir together first 4 ingredients.
Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cakepans.
Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.


Yield: 1 (9-inch) 3 layer cake


Buttermilk Glaze

1 cup sugar
1 1/2 teaspoons baking soda
1/2 cup buttermilk
1/2 cup butter or margarine
1 tablespoon light corn syrup
1 teaspoon vanilla extract


Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla.


Yield: 1 1/2 cups

Cream Cheese Frosting

3/4 cup butter or margarine, softened
1 (8-ounce) package cream cheese, softened
1 (3-ounce) package cream cheese, softened
3 cups sifted powdered sugar
1 1/2 teaspoons vanilla extract


Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.


Yield: 4 cups

Ranch Mashed Potatoes

We halved this recipe. Very easy to make.
Very tasty. We added salt and garlic powder (no measurement). Also used FF Sour Cream.

Ranch Mashed Potatoes

This tasty side captures the flavor of ranch dressing without additional calories, fat, and sodium. Make these potatoes up to one day ahead, and refrigerate until just before serving. When you reheat them, you may need to add some additional buttermilk and sour cream to achieve a rich consistency.

13 cups cubed red potato (about 4 pounds)
1/2 cup reduced-fat sour cream
1/4 cup chopped green onions
1/4 cup low-fat buttermilk
3 tablespoons butter, softened
3/4 teaspoon salt
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried dill

Place potato in a Dutch oven; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender; drain. Place potato in a large bowl. Add sour cream and remaining ingredients; mash with a potato masher to desired consistency.

Yield: 12 servings (serving size: 2/3 cup)

CALORIES 197 (21% from fat); FAT 4.5g (sat 2.7g,mono 0.9g,poly 0.2g); IRON 0.6mg; CHOLESTEROL 14mg; CALCIUM 47mg; CARBOHYDRATE 35.9g; SODIUM 206mg; PROTEIN 4.3g; FIBER 3.2g

Cooking Light, NOVEMBER 2007

Cheddar-Bacon Drop Biscuits

I made these. I got 14 biscuits. They were really easy to make. D was making the Pork Chop thingy, so he cooked me 2 pieces of bacon... he used center cut. We both liked the taste.

Cheddar-Bacon Drop Biscuits

A few slices of applewood-smoked bacon and sharp cheddar cheese boost the savory character of this quick bread. Serve warm to best harness the salty notes.

9 ounces all-purpose flour (about 2 cups)
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
3 1/2 tablespoons chilled butter, cut into small pieces
1/3 cup (1 1/2 ounces) finely shredded sharp cheddar cheese
2 applewood-smoked bacon slices, cooked and crumbled
3/4 cup nonfat buttermilk
1/4 cup water
Cooking spray

1. Preheat oven to 400°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a large bowl; stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in cheese and bacon. Add milk and 1/4 cup water, stirring just until moist. Drop dough by 2 level tablespoonfuls 1 inch apart onto a baking sheet coated with cooking spray. Bake at 400° for 11 minutes or until golden brown. Serve warm.

Yield: 18 biscuits (serving size: 1 biscuit)

CALORIES 91 (37% from fat); FAT 3.7g (sat 2.2g,mono 0.8g,poly 0.1g); IRON 0.7mg; CHOLESTEROL 10mg; CALCIUM 32mg; CARBOHYDRATE 11.5g; SODIUM 127mg; PROTEIN 2.8g; FIBER 0.4g

Cooking Light, OCTOBER 2008